Add chillies, garlic, onion and capsicum. Cook, stirring frequently, until soft and translucent.
Add the cumin and paprika. Stir for a further minute.
Add the tomatoes, sugar and salt. Simmer for 10 mins until the sauce thickens.
Carefully crack the eggs into the sauce, spacing them evenly apart. Partially cover with a lid and simmer for a further 5mins or until the eggs are cooked to your liking.
Remove from the heat. Sprinkle with parsley and season with salt and pepper.
